Crispy calamari with homemade Siracha aioli.

Tempura battered spicy Buffalo cauliflower with blue cheese and scallons.

Green garbanzo and jalapeno-lime hummus with grilled flatbread and marinated olives.

Pei mussels with shallots and cilantro in a coconut habanero broth with chimichurri crostini.

Salmon tartare with scallion, lime, jalapeno and potato gaufrette.

Smoked local fluke rillette with pickled red onion and crostini.

Balsam farm roasted beet and radish salad with fourme d'ambert cheese, milk pail apples and red wine vinaigrette.

Artisanal greens with bartlett pears, aged manchego cheese, pumpkin seeds and sherry vinaigrette.

With iceberg, cucumber, red onion, tomatoes, applewood smoked bacon and blue cheese vinaigrette.

Fall butter lettuce salad with butternut squash, crispy Brussels sprouts, pine nuts, queso fresco and champagne vinaigrette.

Roasted natural chicken breast with sauteed haricot verts, potato puree and truffle-thyme jus.

Linguini with montauk littlenecks, berkshire chorizo and spicy white wine broth.

Orecchiette with hot and sweet sausage, broccoli rabe, white beans, sage, Parmigiano-Reggiano.

Indian red lentil dal with bamboo rice, papadum and fresh coriander.

Pan seared organic salmon with black forbidden rice, red curry-kaffir lime, coconut and green papaya, mango slaw.

Cazuela roasted local tilefish with maitake, enoki and shiitake mushrooms, bok choy, rice noodles, lemongrass dashi and bean sprout - Thai basil salad.

Grilled duroc pork chop with braised balsam farm cabbage, panchetta, milk pail apples, fingerling potaoes and cider gastrique.

Grilled kobe flat iron steak with pommes frites, little gem salad, heirloom tomatoes, cucumbers, lemon vinaigrette and sauce verte.

Fresno burger with allen brother's all natural beef, lettuce tomato, red onion and pommes frites.

Make them truffle for extra charge.